Rosie Makes Peach Beehives.

  Ahhhhh...  Peaches.

Is there anything better than reaching for a peach straight from the tree, still hot and bursting from the sun, biting into it,and having the juices dribble down your chin and then down your arm to your elbow?  And then awkwardly licking the juices off? Or biting into that first peach from the box you just bought from a roadside stand on a road trip down some southern byways, where you anxiously watch for those hand-painted signs with the paint dribbling off the letters?  Interspersed every quarter mile or so, those signs mark the journey, ticking off the miles, announcing the bounty of what is to be found ahead.  Those signs - featuring colorful, smiling, anthropomorphized vegetables.  Gotta love 'em.  Fresh corn!  Cantaloupes!  Watermelons! Green beans!  Tomatoes!  PEACHES!!!!!!!

SUMMER is ahead.  It beckons to me.  It envelops me. I am under its spell.

 Where was I?
Oh yeah...  Peaches!

I'm making a favorite today - peach beehives.

Make it easy on yourself and use refrigerated pie dough for this. 

Rosie Tip:  If you don't want to bother making your own pie dough, use the refrigerated dough, never the frozen in the foil pans.  The frozen dough always cracks and makes for a very small pie.  The refrigerated dough is workable and makes a bigger pie.  Refrigerated doughs are your friends.

Lay out the pie dough on a lightly floured surface and slice into strips about 1/2" wide.

   

One pie dough will wrap 3-4 peaches, depending.

Starting at the bottom of the peach, start wrapping the strips around, pressing the dough into the strip above.  Continue wrapping until you've covered the peach.

I had enough dough to cover 3 large peaches.
Place on baking sheets, bottoms up.
Make some kind of decoration on top (which is the bottom).
I tried doing a bee which turned out looking like a bat.

Sprinkle a little turbinado sugar and cinnamon and grate some nutmeg onto a surface
and roll the peaches in it, pressing into the dough.

Bake the peaches in a 375° oven for about 30-35 minutes, or until pie dough is golden brown.

While the peach beehives are baking, I made a Schnapps Sauce.

Schnapps Peach Sauce

1 peach, peeled and chopped
2 TB unsalted butter
2 TB brown sugar
1 TB peach Schnapps
grated nutmeg (1/4-1/2 tsp, to taste)
pinch kosher salt

Melt butter and brown sugar.  Add in chopped peaches, Schnapps, nutmeg, and salt.  Heat through

I gave up trying to fashion a bee out of dough strips and made a little ribbon instead.

Oooooh....  It's peachy!

Pour some of the chopped peach Schnapps sauce over the beehive.

Excellent dessert.  The peach is like custard.

So good I forgot the vanilla ice cream.
And dang.  That sauce would be wonderful over ice cream too.

Enjoy!